Pork Belly Roast:

Step 1: Boil Water [00:26]

Prepare a pot with an appropriate amount of water and bring it to a boil.

Step 2: Cook Pork Belly [00:32]

Once boiling, place the pork belly skin-side down into the pot and simmer on low heat for 10 minutes.

Step 3: Check Skin [01:05]

Remove the pork and check for any remaining hair on the skin; scrape it off if necessary.

Step 4: Poke Holes [01:15]

Transfer the pork to a cutting board and use a meat needle to poke holes in the skin, being careful not to pierce the meat.

Step 5: Score the Meat [01:49]

Flip the pork over and make shallow cuts on the meat side to allow the marinade to penetrate better.

Step 6: Prepare Marinade [02:03]

In a bowl, mix together salt, white sugar, five-spice powder, and pepper.

Step 7: Apply Marinade [02:37]

Evenly spread the marinade over the meat side of the pork.

Step 8: Prepare Vinegar Mixture [03:24]

In another bowl, combine white vinegar and baking soda, then mix well.

Step 9: Apply Vinegar Mixture [03:43]

Spread the vinegar mixture evenly over the skin and sprinkle with a little salt.

Step 10: Marinate [04:16]

Place the pork in the refrigerator for at least 24 hours, uncovered.

Step 11: Dry the Skin [04:41]

After marinating, let the pork sit in front of a fan for about 20 minutes to dry the skin.

Step 12: Preheat Oven [04:49]

Preheat your oven and prepare a baking tray for the pork.

Step 13: Slow Roast [05:05]

Set the oven to 150°C (302°F) and roast for 80 minutes.

Step 14: Check Cooking [05:20]

After 80 minutes, check that the pork is cooked through.

Step 15: High Roast for Crispy Skin [05:25]

Increase the oven temperature to 230°C (446°F) and roast for an additional 30 minutes to crisp the skin.

Step 16: Final Check [06:32]

Once done, the skin should be perfectly crispy. Trim any uneven edges if desired.